BB's Ambercup Squash Soup

BB's Ambercup Squash Soup
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,002.6
  • Total Fat: 29.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 360.9 mg
  • Total Carbs: 192.6 g
  • Dietary Fiber: 53.4 g
  • Protein: 16.1 g

View full nutritional breakdown of BB's Ambercup Squash Soup calories by ingredient


Introduction

Ambercup squash last forever in your kitchen and makes a delightful squash soup! Enjoy! Ambercup squash last forever in your kitchen and makes a delightful squash soup! Enjoy!
Number of Servings: 1

Ingredients

    Ambercup Squash - 2 (or 1 large butternut)
    Onion - 1 medium
    Garlic cloves - 3
    Pacific Natural Foods Organic Low Sodium Vegetable Broth - 2 cups
    Sage & Rosemary - tsp each
    Water for desired consistency
    Spectrum Organic Coconut Oil

Tips

Note do not add hot squash to blender for safety reasons. Also so you vary the consistency and salt intake depending on the broth and water you use.


Directions

Melt Coconut oil in pan then pour to coat baking dish. Peel, gut and chop squash into chunks. The peels and seeds are great roasted (separately) Add to baking dish. Peel and chop onion in to chunks. Add to baking dish Peel cloves and add to baking dish. Add water and herbs. Fresh is best - I just lay a few twigs of each across the top. Cover dish and bake in 350 oven for about 45 minutes until tender. Let cool and add in batches to blender until smooth and creamy. Re-heat in sauce pan and service with homemade breadcrumbs! Enjoy!

Serving Size: Makes about 8 generous bowls

Number of Servings: 1

Recipe submitted by SparkPeople user FGRTOUT.